Mini Sweet Potato Pumpkin Pies

Mini Sweet Potato Pumpkin Pies

Lisawas 70

"Two holiday favorites combined for an amazing dessert. This easy recipe is a favorite of my family and friends when we get together for Thanksgiving or Christmas."

Ingredients 45 m {{adjustedServings}} servings 518 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 68.8g
  • 22%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the white of the separated egg in a small bowl and the yolk in a large bowl. Beat egg white and brush the edges of each pie crust with egg white. Add the second whole egg to the egg yolk; whisk together.
  3. Stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk. Spoon mixture evenly into the pie crusts. Place pies on a baking sheet.
  4. Bake in the preheated oven until middle of each pie is set, about 15 minutes. Cool pies for 15 minutes.
  5. Place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.
Tips & Tricks
T's Sweet Potato Fries

Put a delicious and healthy spin on French fries.

Sweet Potato Cheesecake

This dessert tastes like a combination of cheesecake and sweet potato pie.

Rate recipe

Your rating


Reviews 1

  1. 1 Ratings


Easy and so good! Great to make with other mini pies and let everyone try something different!